Browsing by Author Tony J. Fang

Jump to: 0-9 A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
or enter first few letters:  
Showing results 1 to 20 of 39  next >
2017Antioxidant activities and whitening effect of fermentation broth of Lactobacillus plantarum SLC13 supplementing with yellow wine lees extract方繼; Tony J. Fang; Kai-Wei Chang; 張凱維; 食品暨應用生物科技學系所
2017Application of ultrasonic treatment in the fermentation of okara with Lactobacillus plantarum方繼; Tony J. Fang; Hui-Tzu Peng; 彭惠資; 食品暨應用生物科技學系所
2017Characterization of high exopolysaccharide-producing Lactobacillus strains isolated from mustard pickles and enhancement of exopolysaccharide production by Lactobacillus pentosus SLC 13方繼; Tony J. Fang; Jing-Yao Huang; 黃靖堯; 食品暨應用生物科技學系所
2005Effect of black bean soymilk fermented by Lactobacillus helveticus with tea catechins on LDL oxidation and immunomodulatory activityTony J. Fang; 方繼; Lin, Yih-Jye; 林佾傑-
1996Effect on nisin, organic acid preservatives and packaging on growth of staphylococcus aureus and bacillus cereus in vegetarian diets方繼; Tony J. Fang; 程俊源; Chen, Chun-Yuan-
2012Investigation of the Microbial Quality and Residues of Chemical Reagents in Fresh-Cut Vegetables in Taiwan, and the Application of Gamma Irradiation on the Extension of Their Shelf-life周鳳英; Fong-In CHOU; 方繼; Tony J. Fang; Hsiao-Wei Wen; 溫曉薇; 蔡汶哲; Tsai, Wen-Che; 中興大學-
2007Isolation of Exopolysaccharide-Producing Probiotic Lactic Acid Bacteria from Mustard Pickle in Taiwan and Feasibility of Making Salted Duck Eggs Using Mustard Pickle BrineTony J. Fang; 方繼; Huang, Jing-Yao; 黃靖堯; 中興大學-
1997Lactococcus lactis DY11212 所產細菌素於不同條件下抑制食品病原菌 之探討方繼; Tony J. Fang; 黃彥穎; Huang, Yen - Ying-
2014Microbiological Quality Assessment of Street Foods from Chicken and Pork Sources with Simultaneous Evaluation of PCR-Based Detection Kits For Food Borne Pathogens方繼; Tony J. Fang; Lydia S. Manguiat; 曼莉亞; 食品暨應用生物科技學系所
Oct-2013Microbiological quality of chicken- and pork-based street-vendedfoods from Taichung, Taiwan, and Laguna, Philippines-
1998Predicting the effects of modifeid atmosphere packaging, nisin and temperature on the growth of Staphylococus aureus by response surface methodologyTony J. Fang; 方繼; Lin, Yi-Que; 林意雀-
2000Studies on the optimal production of xylanase from Aspergillus carneus M34方 繼; Tony J. Fang; 廖佳瑋; Liao, Chia-Wei-
1996Studies on the production, partial purification and characterization of the phytase from penicillium simplicissimum W46方繼; Tony J. Fang; 謝衣鵑; Shieh, I-Chuan-
2005Xylanase and xylooligosaccharides production by Aspergillus carneus M34 in solid state fermentation using low cost substrate方繼; Tony J. Fang; 廖柏欽; Liao, Bo-Chin-
2012乳酸菌抗氧化及抑制酪胺酸酶活性之探討陳勁初; Chin-Chu Chen; 方繼; Tony J. Fang; 鄭妃君; Cheng, Fei-Chun; 中興大學-
1993乳酸鏈球菌素、真空包裝及溫度對金黃色葡萄球菌及仙人掌桿菌於素食食品中生長之影響方繼; Tony J. Fang; 郭文玉; Kuo, Wen-Yeh-
1998乳酸鏈球菌素、螯合劑、有機酸、褐藻膠及其混合系統對絞牛肉中大腸桿方 繼; Tony J. Fang; 柴宏琪; Tsai, Hung - Chi-
1997以反應曲面模式預估金黃色葡萄球菌受調氣包裝,乳酸鏈球菌素及儲存溫 度影響之研究方繼; Tony J. Fang; 林意雀; Lin, Yi-Chueh-
2005以豆類為基質培養靈芝及巴西洋菇對其發酵產品中異黃酮含量、酵素活性變化及抗氧化能力之探討方繼; Tony J. Fang; 楊翔筑; Yang, Hsiang-Chu-
2014利用Lactobacillus NCH26發酵進行單寧酶生產條件及其活性、特性探討方繼; Tony J. Fang; 楊景文; Ching-Wen Yang; 食品暨應用生物科技學系所